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Tip

How to make it healthier

Angela makes her balti healthier by: Using sunflower oil instead of ghee; Frying in a non-stick wok to
reduce the amount of fat for cooking; Using skinless
chicken breasts; Stirring in lots of veg to
provide 2 of your 5-a-day; Keeping salt to a minimum by using
a quality organic passata that contained
less salt, and using less for seasoning.

Method

Put the chicken in a medium bowl. Mix
in the lime juice, paprika, chilli powder
and a grinding of black pepper (step 1), then
leave to marinate for at least 15 mins,
preferably a bit longer.

Heat 1 tbsp of the oil in a large
non-stick wok or sauté pan. Tip in
the cinnamon stick, cardamom pods,
whole chilli and cumin seeds, and
stir-fry briefly just to colour and release
their fragrance (step 2). Stir in the onion,
garlic and ginger and fry over a
medium-high heat for 3-4 mins until
the onion starts to turn brown. Add the
remaining oil, then drop in the chicken
and stir-fry for 2-3 mins or until it no
longer looks raw. Mix the turmeric, cumin, ground coriander and garam
masala together. Tip into the pan, lower
the heat to medium and cook for 2 mins
(step 3). Pour in the passata and 150ml
water, then drop in the chunks of
pepper. When starting to bubble, lower
the heat and simmer for 15-20 mins or
until the chicken is tender.

Stir in the tomato, simmer for 2-3
mins, then add the spinach and turn
it over in the pan to just wilt. Season
with a little salt. If you want to thin
down the sauce, splash in a little more
water. Remove the cinnamon stick, chilli
and cardamom pods, if you wish, before
serving. Scatter with fresh coriander
and serve with warm chapatis or
basmati rice, if you like.

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Comments, questions and tips

Comments

Wow! This is the best curry I have ever made. I used chopped tomatoes instead of passata and added a tin of chick peas and finely sliced green beans. It had a wonderful texture and I found the spices were perfect. The whole family loved it and you would never guess this was a low fat recipe. Will definitely make again.

Really easy recipe! I didn't have a few of the ingredients so I substituted hot chilli powder with crushed chilli flakes, 1 cinnamon stick for 1tsp ground cinnamon, cumin seeds for ground cumin. 1 small to medium green chilli for crushed chilli flakes again. I just couldn't be bothered to buy any more herbs/spices as the cupboard is full. The curry is genuinely really nice, it is probably the best curry I've made from this website, and its all from scratch. I've tried many using different curry pastes etc! I didn't bother with the fresh coriander either because I don't like it.

Made this for my family and it went down a storm! Tasted amazing and was fairly easy to make. I used mild chilli powder as my mum can't handle spicy food well but it tasted great regardless. We ate ours with homemade chapatis using another Good Food recipe. Would definitely recommend and will make again.

Packed full of flavour. I used the mild chilli powder as my little one was eating it and my older one doesn`t like lots of spice. I also used the whole carton of passata 500 g and let it sizzle a bit longer I didn`t want to throw the rest out.. It tasted really fresh. I served it with sub rolls but next time I will add potatoes. Will be making this again soon !!!

Made this for my partner who is on a diet. Pleasantly surprised and turned out really nice. Good fresh flavour to it and very tasty. Added hot paprika powder and some cayenne pepper to it which gave it a nice kick. Would make again

Cooked it tonight....quite time consuming, but absolutely delicious. My son wolfed it down and he is by no means a low fat eater. This is a top notch curry and I would make it for friends to entertain too.

Aside from swapping the passata/whole tomato for a tin of chopped tomatoes and a squirt of tomato puree and omitting the spinach (not overly keen) I stuck to the recipe.... pleased with the end result, very enjoyable flavoursome dish and plenty of sauce for mopping up with naan bread. The lime came through but was not overpowering. Made the whole recipe for 2 people so got to freeze the leftovers for another day :-).

This is one of my favourite recipes from Good Food. The fresh tomatoes and spinach make it taste really fresh and it's a lot lighter than most curries. I often use more tomatoes and spinach to make it extra healthy! The chicken definitely benefits from a few hours' marinating before cooking. Having made this a few times, I now add an extra chilli and up the spices as I like my curries with a bit of a kick. Served with steamed lime and coriander brown rice.

Lots of flavour and really low cal (although, as ever, I think the BBC calorie amount is too low) so great for the 5:2 diet. The person who thought the recipe "grose" must have made something else altogether as it's a great recipe.

Really good recipe and does not suffer at all from being 'low fat' in fact it's nicer as less greasy than many curries. I like it with extra chilli. Didn't have time to marinate but it was still delicious.

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